I just made panettone that you can see in my most recent blog post, here: https://www.thefreshloaf.com/node/73269/giorilli-panettone-ii
I followed the procedure that I had outlined here: https://www.thefreshloaf.com/node/71664/giorilli-panettone
I have a couple of questions. I hope some of the panettone experts on TFL will read this and be able to address my questions.
1. I have noticed that the maturation of the primo impasto as well as the secondo impasto have been much quicker for me than the usual times. I follow Giorilli's recommended temperatures, 24-25 degrees Celsius for the first dough, and around 28 degrees Celsius for the second dough. My first dough more than tripled already after 10 hours, which is rather quick, I think 9 hours would have been sufficient but for that I would have had to wake up at 5 am. My second dough was fully proofed only after four hours! In Giorilli's formula, the recommended time for the second dough at 28 degrees is 6-8 hours. Mine would have totally overproofed by that time. Is there any reason my dough rises faster than normal despite the fact that I carefully observe the temperatures? Is there such a thing as a too active pasta madre?
2. My panettoni always get a little deformed when I invert them upside down. See the picture at the bottom. You can see the wrinkles on the mold right where the skewers were during baking. That slight deformation always occurs when I grab the skewers and invert the panettone. I guess my question is: is there an unclumsy way to perform the inversion without deforming the loaf? They are so delicate right after baking that I am not sure how it can be done!